Extremadura · Spain
Queso Ibores.
Queso Ibores announces itself with a rusty-red paprika-dusted rind that hints at what's inside: a semi-firm paste with a pleasantly grainy bite and a mineral tang that speaks of wild mountain herbs. The flavor builds from bright goat's milk sharpness into savory depth, with whispers of black pepper and the dry, herbaceous notes of Extremaduran scrubland—more elegant than aggressive, more complex than a simple afternoon nibble.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Queso Ibores is made in the Villuercas-Ibores-Jara comarca of Extremadura from the raw milk of Retinta or Verata goats that graze on aromatic herbs and scrublands.
The rind is typically treated with paprika, olive oil, or a mixture, giving it a characteristic reddish appearance. EU PDO status was granted in 2005.
Production · spec
- Milk
- Goat · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 2–6 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queso Ibores's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Queso.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Queso Ibores are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
